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A lovely combination of rice with kale, savory herbs, and prosciutto/cheese topping

Ingredients:
2 ½ cups water
1 cup long grain white rice
2 tablespoons olive oil
2 shallots, finely chopped
4 scallions, thinly sliced
1 teaspoon chopped fresh thyme (or 1/2  tsp. dried)
2 Tablespoons chopped fresh parsley
½ cup (2 ounces) coarsely chopped prosciutto
1 ¾ cups chicken stock
1 teaspoon grated lemon zest
1 large bunch, or about 1 pound kale, stems removed, leaves very finely shredded
2 tablespoons fresh squeezed lemon juice
salt and freshly ground pepper to taste
1/4 to 1/3 cup grated Parmesan or Asiago cheese

Bring lightly salted water to a boil, add rice, cover tightly, and simmer over low heat for 20 minutes without removing the lid. Set aside. In a large skillet, heat oil, add shallots, scallions, thyme, and parsley; sauté until softened. Add prosciutto and cook, stirring, for 1 more minute. Add chicken stock and lemon zest and boil uncovered until the stock is reduced by half, about 5 minutes. Add kale and lemon juice, stirring until kale wilts. Add salt and pepper to taste. Spoon hot rice onto a serving platter, then pour kale over it. Sprinkle with cheese. Serves 4 to 6.

For more great garden-inspired recipes, see Renee's books,
Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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